When the evenings turn cool, there's almost nothing better than a cozy bowl of soup or chilly. I'm talking a big steamy bowl of creamy, salty, sweet, chunky, dairy free corn chowder! (gluten free, dairy free and can easily be made vegan)
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Nutrition Facts
Dairy Free Chipotle Chicken Corn Chowder
Amount Per Serving (1 g)
Calories 415 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1.6g10%
Cholesterol 35mg12%
Sodium 662.2mg29%
Carbohydrates 46.1g15%
Fiber 14.1g59%
Sugar 10.1g11%
Protein 36.6g73%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 (1 1/2 cup servings)
Dairy Free Chipotle Chicken Corn Chowder
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
 
When the evenings turn cool, there's almost nothing better than a cozy bowl of soup or chilly. I'm talking a big steamy bowl of creamy, salty, sweet, chunky, dairy free corn chowder! (gluten free, dairy free and can easily be made vegan)
Ingredients
  • 1 can chipotle peppers in adobo sauce
  • 1 tablespoon extra virgin olive oil
  • 1 jalapeno pepper seeded and finely chopped
  • 1 red or orange bell pepper seeded and finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried paprika
  • 6 cloves garlic minced
  • 2 tablespoons gluten-free flour*
  • 3 cups Almond Breeze Unsweetened AlmondMilk Original
  • 2 cups low sodium chicken broth
  • 6 small red potatoes about 1 lb., peeled and diced small
  • 3/4 cup nutritional yeast**
  • 2 cups diced or shredded cooked chicken***
  • 1 16 ounce bag frozen corn****
  • Juice from 1 lime about 2 tablespoons
  • 1/2 to 1 teaspoon or to taste sea salt or Himalayan salt
  • Chopped cilantro to garnish optional
Instructions
  1. Mince one chipotle pepper from the can. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining peppers and sauce for another use.
  2. Heat olive oil in a large Dutch oven or stock pot over medium heat. Add the chipotle pepper, jalapeno pepper, bell pepper, cumin, oregano, and paprika and sauté for 5 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
  3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Stir in the almond milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
  4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
  5. Add the nutritional yeast, chicken, corn, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Recipe Notes

*I use Bob's Red Mill. If preferred, you can also use all-purpose flour.
**Instead of nutritional yeast, you can use cheese and you can add up to 2 cups.
***If you're near a Target, try the all-natural shredded cooked chicken from Archer Farms. It is wonderful!
****Another wonderful product- Trader Joe's roasted corn. It comes in a bag, frozen.
Recipe inspired by Brown Eyed Baker.

Author: Kim Lee
Course: Soup

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